Nopales (Cactus Paddles)Nopales (Cactus Paddles)

Though the idea of eating a cactus may seem unusual to people in many parts of the world, it is a commonplace ingredient in Mexican cuisine. People there have eaten various species of cacti since pre-Columbian times, and the fruit and paddles continue to be one of the healthiest foods in their diet. A cup of boiled nopalitos contains only 22 calories and provides 2 grams protein, 3 grams fiber, and no fat.¹

The word nopales comes from the Nahuatl word for cactus paddles, nōpalli. “Nopalitos” refers to cactus paddles that have been cut into strips or diced. The flavor is very mild, similar to the taste of cooked green beans. In Mexico, nopales are often served as a complement to a main dish but can also be the featured ingredient in salads, tacos, scrambled eggs, and enchiladas. Nopales flour is also sometimes used to make tortillas.

Freshly packaged nopalitos (raw, fresh nopales that are already cleaned and sliced) are available at many Mexican specialty stores. Avoid buying nopalitos if the edges are discolored. Nopalitos in jars or cans are usually brined and do not have the same flavor or quality as fresh.

When shopping for whole cactus paddles, look for firm, smooth ones that are about 6 inches (15 cm) in length and ¼ inch (6 mm) thick. To clean a paddle, hold it by the base with a gloved hand, and scrape off the thorns and surface bumps by cutting with a knife against the direction of the spines. Be careful not to cut away the entire outer layer of the nopal. When cleaned, the paddle can be cut into small squares or strips, or it can be scored and grilled whole.

How to Cook Nopales

Nopales release a viscous liquid similar to okra when cooked. Some people find it unappetizing, but rinsing the nopales helps remove a lot of it. Interestingly, the juice from the fruit of cacti is sold as a health food because it is high in fiber and betalains, a powerful antioxidant.

Method 1: Prepare raw (preferred method, especially for salad, see page 83)

Clean and cut the nopales into strips about the width of a green bean. Place the strips in a bowl and massage with a little kosher salt. Spread out on a sheet pan and refrigerate for an hour.

Rinse thoroughly and the strips are ready to use. This method will not remove as much of the viscous liquid as simmering or sautéing, but it preserves the fresh color and flavor of the cactus.

Method 2: Grill, dry roast on a comal or iron griddle, or sauté in a pan

The cactus paddles can be left whole, scored by making a few slashes on the surface of the paddle, or cut into “fingers” that remain attached at the base. Place on a hot grill, comal or griddle, or in a sauté pan, and turn as the paddles begin to change color. Continue cooking until they are tender and almost cooked through.

Method 3: Simmer

Yields about 6 cups (1.4 liters)

Ingredients:

  2 pounds (907 grams) nopales, cleaned and cut into strips

  1 small white onion, peeled and quartered

  1 small bunch cilantro, tied together with butcher’s twine

  Kosher salt to taste

Directions:

  Place the prepared nopalitos, onion, and cilantro in a large saucepan.

  Cover with water by about 1 inch.

  Bring the water to a boil and add salt to taste.

  Cook until the nopalitos are tender but not overly soft, 8–10 minutes.

  Remove and discard the onion and cilantro.

  Drain the nopalitos and lightly rinse to remove the viscous liquid.

  Blot with paper towels to dry.

  Taste and adjust the seasoning.

Note: May be covered and refrigerated for 1–2 days.